3) Turn the dough out onto a silpat mat & roll it out to a rectangle. Starting from one of the short ends, roll the dough like a swiss roll. Pinch all edges to seal the dough then place it seam-side down.4) Proof the dough for 45mins till it doubles in size.

5) With a sharp knife, slash across the top of the dough.

6)Bake at 220°C for 25mins till the crust is golden brown.

Curry vegetables cooked by my mum to eat along with the baguette *^_^*

Tuesday, September 13, 2011

Method1. Using a mixer, whisk eggs & sugar together until white & fluffy.2. In a small bowl, mix the oil & milk together. 3. Drizzle the oil & milk mixture to the batter (1). If possible keep on whisking.4. Sift flour & matcha powder into the batter. Carefully mix using a scraper not to burst any air bubbles.5. Pour the batter into the cake tin & sprinkle chopped nuts.6. Bake at 160C for 30mins.

2. Crack an egg into the well. Add salt & olive oil. Then slowly stir in the flour till a dough is formed. If it feels too dry, add carrot juice till you get a firm but smooth dough. Knead till it comes together.
Rest the dough for about 30 mins.

3. Flatten or roll out the dough into a disc, then feed it through the rollers at the widest setting. Slowly work your way through the narrower settings till you get the thickness you desire, flouring the dough as required so it doesn't stick to the machine.

4. Finally, feed it through fettuccine cutters, and you get beautiful fresh 'Ban Mian' !

Method
1. Beat the butter with the sugar until fluffy.
2. Add in the eggs one by one, then add in lemon rind, mixing well.
3. Fold in the flour & lemon juice, combine well.
4. Pour the mixture into a tin.
5. Bake in pre-heated oven at 160C for 30mins.
6. Mix sugar & lemon juice & cook over low heat till sugar dissolved, add in lemon rind, set aside.
7. When cake done, remove cake from the oven & prick all over with a skewer.
8. Pour over the lemon glaze over the hot cake.

3. With a spatula, gently fold in 1/3 of the beaten egg whites into the yolk mixture until just blended. Repeat with 1/2 of the remaining egg white. Finally, pour the resulting batter to the remaining egg white. Fold in to combine.

4. Pour batter into a tube pan. Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

5. Bake in pre-heated oven at 160 degrees for 35mins or until a skewer inserted into the center of the cake comes out clean.

2. With a mixer, cream butter. Add sugar, a little at a time. Add vanilla essence & eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl & add to mixer alternately with milk, starting with the flour & ending with the flour.

3. Add in the tea leaves & then pour into a greased & floured pan.

4. Bake for about 40mins, or until a toothpick inserted in the center of the cake comes out clean.

About Me

I'm a petite lady who loves to play with flour, eggs, sugar & butter during my free time. I simply love & is addicted to baking! *^_^*
This addiction started initially from cakes, now it has expanded to include cookies, cupcakes, breads and pastries. The joy that I got from baking and seeing loved ones finishing up the creations is indescribable.